Low Carb Meatloaf

Most of the basic low carb meatloaf recipes I've tried are either bland or include binders or tomato sauces which add too many carbs.

So I came up with my own recipe, and it is totally delicious. I've made lots of meatloaf in my quest for one that was moist, flavorful and low carb to boot, and I've finally gotten the combination of ingredients to my liking. I hope you like it too.

Place ground beef and Italian sausage on a large cutting board or work surface. With clean hands, or a pastry mixer, mix the beef and sausage together, making sure no large chunks of sausage are left unmixed.

It helps to chop both meats into small chunks before mixing. Don’t knead the meat for longer than 5 minutes, as it toughens the meat.

Return low carb meatloaf mixture to a large mixing bowl. Add the egg mixture and mix well. (Once the liquid is incorporated, you can turn the mixture out onto the work surface again, to make it easier to mix in dry ingredients.)

Add the almond flour mixture. Mix until evenly blended and meat mixture is no longer sticky. (If mixture is still sticking, add additional shredded Parmesan, a tablespoon at a time until the meat no longer sticks.)

Place in the glass baking dish, forming it into a loaf and leaving about an inch of room on all sides. Flatten the top of the loaf shape a little so that it cooks evenly.